Even if I have gone low-glycemic, I still want a cookie now and then. This is my current best take at an old standby, chocolate chip cookies. They taste great, are low-glycemic, vegan and gluten-free. What’s left you might ask? High fiber, high protein, amazing taste and satisfaction! They are so satisfying that you don’t feel like eating 25 in one sitting. And if you make them smaller (1″ diameter balls) you can enjoy a few with a steaming cup of darjeeling tea or a coffee, or a cold, tall glass of almond milk.
These cookies are soft and cake-like. They lack the sugar and fat necessary to make them crispy. The almond butter is so subtle that you don’t really taste it as a pronounced nut flavor. I believe the base recipe would stand up well with other types of mix-ins (nuts, dried fruit, etc.).
High protein and fiber, gluten-free and low-glycemic.
Almond Butter Chocolate Chip Cookies
325 degree oven
3 tbsp ground flax meal
4 tbsp warm water
3/4 cup ground almond butter (or nut butter of your choice)
3 tbsp coconut butter
2/3 cup raw agave nectar
1 tbsp vanilla extract
1/2 cup coconut flour
1 cup garbanzo-fava bean flour
1/4 tsp xantham gum
2 tsp baking powder
1/4 tsp salt
1 cup vegan chocolate chips
3 tbsp water
Procedure:
1. Mix the flax meal and warm water together in a small bowl. Allow to rest.
2. Combine the butters, agave nectar and vanilla and cream until smooth.
3. Sift together the dry ingredients in a separate bowl.
4. Add the flax mixture to the wet ingredients. Then gently mix in the dry ingredients.
5. Add the chocolate chips and water and mix well to evenly distribute the chocolate chips.
6. Drop by rounded teaspoonful onto a baking sheet. Wet your hands and press cookie flat with the heal of your hand. Bake 10-12 minutes until the cookie begins to brown around the edges. Allow to cool two minutes on the cookie sheet before transferring to a cooling rack.
Laura, Thanks so much for posting! I can see enjoying these for many years to come!! Here’s a yummy sounding recipe I found today that made me think of you!
Holiday Chia Pudding
By Kristen Suzanne of KristensRaw.com
Yield 1 1/4 cups
1/4 cup chia seeds
1/4 cup dried coconut, shredded & unsweetened
1 cup water
1/4 cup raw cashews (soaked 1 hour, drained and rinsed)
4 soft medjool dates, pitted
2 cloves
1 teaspoon lucuma powder*
1/2 teaspoon powdered ginger
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. (You’ll notice the chia seeds beginning to take on a gelatinous texture.) Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the Holiday Chia Pudding in the refrigerator for about 15 – 20 minutes (or longer, if desired). Then, enjoy.
Personally, I especially love this recipe when it’s closer to room temperature, because it’s like comfort food. So, after it gels in the refrigerator briefly, I like eating it before it gets too cold. However, this recipe will stay fresh when stored in an airtight container for 4-5 days, so feel free to nibble a spoonful here and there – cold or not! It’s all good!
I did try adding shredded coconut and chopped pecans to my chia one day and it was TASTEE! Thanks for sharing this one, Kim!